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Marinated Feta Cheese and Olives
Ingredients
-
1 1/2
pounds feta cheese, cut into 1-inch cubes
-
2
cups pitted kalamata olives
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2
9 ounce package frozen artichoke hearts, quartered
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1
cup olive oil
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1/2
cup lemon juice
-
1/4
cup snipped fresh parsley
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2
tablespoons snipped fresh oregano
-
6
cloves garlic, minced
-
2
tablespoons dried whole mixed peppercorns, cracked
Directions
1. Place cheese cubes in a large bowl. In another large bowl toss together the olives and artichoke hearts. In a screw-top jar combine the oil, lemon juice, parsley, oregano, garlic, and peppercorns. Cover and shake well. Divide mixture evenly between the two bowls; toss each gently to coat. Cover and store in the refrigerator for 1 to 2 days.
2. Let mixtures stand at room temperature for 1 hour. Transfer to serving bowl(s). Serve with picks. Makes 50 appetizer servings.
Nutrition Facts
(Marinated Feta Cheese and Olives)
- Servings Per Recipe 50,
- Calories 89,
- Protein (gm) 2,
- Carbohydrate (gm) 2,
- Fat, total (gm) 8,
- Cholesterol (mg) 12,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 97,
- Vitamin C (mg) 2,
- Sodium (mg) 217,
- Calcium (DV %) 71,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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